Geographical origin authentication of pork using multi-element and multivariate data analyses

Kim, Jae Sung; Hwang, In Min; Lee, Ga Hyun; Park, Yu Min; Choi, Ji Yeon; Jamila, Nargis; Khan, Naeem; Kim, Kyong Su

doi:10.1016/j.meatsci.2016.08.011

Cited by 50 publications

(26 citation statements)

References 34 publications

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“…Plants that derive their nutrients predominantly from soil have a characteristic elemental composition, depending on the soil profile . Furthermore, elements also enter animal tissue via nutrition and can therefore also be used to distinguish animal products . In addition to the analysis of macro‐ and micronutrients, rare earth elements are particularly suitable for a geographical origin differentiation.…”

Section: Methodsmentioning

confidence: 99%

Omics approaches for food authentication

Creydt¹,

Fischer²

2018

Electrophoresis

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The development of analytical strategies to fight against food fraud is currently one of the most developing fields in food science as the food value chain becomes increasingly complex and global. Food can be certified by clear labeling but also by objective analytical methods. As shown recently by several groups, the omics technologies such as genomics, proteomics, metabolomics, and isotopolomics are suitable to prove the geographical origin, the production or cultivation process, and the biological and the overall chemical identity of food. This article describes different analytical approaches beginning with non-targeted strategies as well as the further developmental stages of transferring the methods to routine laboratories.

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Section: Methodsmentioning

confidence: 99%

Omics approaches for food authentication

Creydt¹,

Fischer²

2018

Electrophoresis

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“…To evaluate the genuineness of the kimchi's origins and for quality control, multivariate statistical analyses, including PCA and LDA for the data of food samples using the elemental content is an authentic and powerful approach . In multivariate PCA and LDA tests, PCA using macro‐element content gave a higher separation percentage than the other steps.…”

Section: Discussionmentioning

confidence: 99%

Dietary intake assessment of macro, trace, and toxic elements via consumption of kimchi in South Korea

Hwang¹,

Yang²,

Jung³

et al. 2019

J Sci Food Agric

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BACKGROUND Kimchi, a Korean food, is now produced and consumed in many other countries. In this study, the macro, trace, and toxic element content in varieties of kimchi from Korea and China was evaluated. A health‐risk assessment, involving the calculation of estimated dietary intake values, was undertaken. To discriminate among samples with different origins, linear discriminant analysis (LDA) and principal component analysis (PCA) were applied. RESULTS The analytical methods used for analyses were successfully validated. In the quantification of elements, no significant differences were detected in the concentrations of the elements that were analyzed. Based on the fresh weight of kimchi, among the macro elements, the concentrations of Na and K were relatively high, with values of 4181.9–9919.8 mg kg−1 and 1661.8–6623.5 mg kg−1, respectively. Among the trace elements that were analyzed, zinc in Korean samples, and strontium in Chinese samples showed the highest concentrations, at 2.67 and 2.98 mg kg−1, respectively. Concentration levels of the toxic trace elements were within permissible limits. The amount of daily intake and provisional daily intake of each element calculated based on kimchi intake confirmed its safety for consumption. Linear discriminant analysis and PCA successfully discriminated among the samples of Chinese and Korean origin. CONCLUSION The provisional daily intake of the toxic elements was within provisional tolerable daily intake values. The normal intake of kimchi could not pose a threat upon consumption. © 2019 Society of Chemical Industry

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“…The use of mineral elements to classify meat from different origins has previously been demonstrated for beef [11] , lamb [22] , pork [25] and poultry [11] meat. Those studies used mineral composition to trace meat back to different countries.…”

Section: Discussionmentioning

confidence: 99%

Yak Etinin Coğrafi Kökenini Doğrulamak Amacıyla Mineral Elementlerin Kullanılması

Hao¹,

Yang²,

Huang³

et al. 2018

Kafkas Univ Vet Fak Derg

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Labeling systems for niche market food products is becoming increasingly important to address consumers' expectations. Yak meat is 'green' product from natural extensive rangeland on Qinghai-Tibetan plateau. A trace technique is essential for consumers to know the origin of yak meat. In the current study, mineral fingerprints were investigated for their potential to classify yak meat according to geographical origin. The concentration of more than 50 mineral contents in 24 yak meat samples from three regions on Qinghai-Tibetan plateau were analyzed by ICP-MS. Multivariate statistical analyses were used to identify the most relevant indicators of origin. Seven elements (Na, As, Ni, Se, Rb, Cd and Ti) were selected for further routine analyses based on the significant origin differences (P<0.05). The three minerals (Se, Rb, Ti) were selected by statistics analysis and established discriminant model for yak meat traceability. Linear discriminate analysis gave an overall correct classification rate of 91.7% and cross-validation rate of 87.5%. These results demonstrate the usefulness of multi-element fingerprints as indicators for authenticating the geographical origin of yak meat.

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Geographical origin authentication of pork using multi-element and multivariate data analyses

Cited by 50 publications

References 34 publications

Omics approaches for food authentication

Omics approaches for food authentication

Dietary intake assessment of macro, trace, and toxic elements via consumption of kimchi in South Korea

Yak Etinin Coğrafi Kökenini Doğrulamak Amacıyla Mineral Elementlerin Kullanılması

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